Description
A delicious and creamy keto peanut butter pie that is sugar-free and low in carbs.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or sweetener of choice
- 1/2 cup unsalted butter, melted
- 1 cup natural peanut butter
- 1 cup heavy cream
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter to form the crust.
- Press the mixture into a pie pan and chill in the refrigerator for 30 minutes.
- In a mixing bowl, combine peanut butter, heavy cream, powdered erythritol, vanilla extract, and salt.
- Whip until smooth and creamy.
- Spread the peanut butter mixture onto the chilled crust.
- Refrigerate for at least 4 hours before serving.
Notes
- This pie is best served cold.
- Store leftovers in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg